Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

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Table 2 Antioxidant assay of kombucha fermented by the kombucha layer and supplementation with strains of Lactobacillus spp. ( lac1 – lac5 )

Antioxidant values (%) (percentage of DPPH inhibition)
Vitamin C	93.00 ± 1.4^a (%)
lac1	71.00 ± 1.4^c (%)
lac2	71.75 ± 2.4^c (%)
lac3	81.25 ± 1.7^b (%)
lac4	89.50 ± 0.7^a (%)
lac5	78.00 ± 2.1^bc (%)
Unfermented tea	62.75 ± 3.1^d (%)
Original culture	79.75 ± 0.3^b (%)

Original Culture: traditional sweetened black tea fermented (kombucha layer only). Unfermented tea: sweetened black tea. The significant differences between samples are indicated by superscript letters (a–d) with p ≤ 0.05.